Flying Pig truffle mac and cheese

Order this at the restaurant to support the Vancouver Firefighter Charities' Snacks for Kids program

Image for Flying Pig truffle mac and cheese

It doesn't matter if you're a kid, student on a tight budget or an adult looking for an elevated version of a familiar comfort food, there's a mac 'n' cheese for everyone. And, between October 19th to 26th, various mac 'n' cheese dishes will be featured at select restaurants in Vancouver to support Vancouver Firefighter Charities' Snacks for Kids program, which provides healthy snacks to at-risk kids in local schools.

The Flying Pig is participating in the program with this truffle mac and cheese. So if you've tried it there and really enjoyed it, you can make it at home with this recipe. 

1 tbsp olive oil
1 tsp minced garlic
1 tsp minced shallot
1/2 cup bechamel sauce
1/2 cup whipping cream
1 tbsp truffle puree
6 oz. cooked jumbo macaroni
truffle oil, to taste
3 oz. grated cheeses, mix of white cheddar, mozzarella, and Parmesan
salt and pepper, to taste

Preheat oven to 375 F.

In a frying pan over medium heat, add olive oil, garlic and shallot. Cook quickly, being careful not to burn the garlic.

Add bechamel and whipping cream, and bring the mixture to a boil.

Add truffle paste. Mix well and reduce heat to minimum.

Add cooked pasta and a touch of truffle oil.

Add cheese (reserving some for topping later) to the sauce and stir until melted.

Transfer mac and cheese into ovensafe dish.

Cover your pasta with more of the mixed cheese and bake until cheese is golden brown.



1 litre milk
1/4 cup all-purpose flour
1/4 cup butter

Using a thick bottomed pot on meduim heat, melt the butter.

Slowly add the flour while stirring with a wooden spoon.

Drizzle and stir in the cold milk. The liquid will thicken as it continues to heat. Ensure it does not boil as it can very easily burn. Once fully thickened, reduce heat to low cook for an addition 20 minutes.